Vegetarian • Gluten-Free

Active 30 min

Total 50 min

Paprika & Red Pepper Soup with Pistachios

Richly satisfying, this luscious soup combines capsaicin from both paprika and its hot-blooded sibling, Thai chile. Gifts from Spain, Hungary and South America, paprika and chiles infuse the soup with robust color and gentle heat. For an extra-nutty flavor, puree an additional ¼ cup shelled pistachios with ¼ cup water and serve the soup with a dollop of pistachio puree on top.

• 2 tablespoons canola oil
• 1 small onion, diced
• 2 large red bell peppers, seeded and diced
• 1-2 fresh green Thai or serrano chiles, stemmed and coarsely chopped
• 2 teaspoons sweet Hungarian paprika
• ¾ teaspoon kosher or sea salt
• ½ teaspoon ground cardamom
• ½ cup unsalted shelled pistachios
• 2 cups low-sodium vegetable broth or water
• 1 cup buttermilk
• 2 tablespoons whipping cream
• ¼ cup finely chopped fresh cilantro or basil

1. Heat oil in a large saucepan over medium-high heat. Add onion, bell peppers and chiles to taste. Cook, stirring, until the vegetables release some of their juices and the onion is lightly browned, 3 to 5 minutes. Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.

2. Stir in pistachios and broth (or water). Bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes. Remove from the heat; let cool 5 minutes.

3. Transfer the soup to a blender (in batches if necessary) and puree until smooth. (Use caution when blending hot liquids.) Return the soup to the pan.

4. Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro (or basil).

►► MAKE AHEAD: Refrigerate for up to 2 days.

Serves 4: about 1 cup each

Calories 242 | Fat 17g (sat 3g) | Cholesterol 9mg | Carbs 17g | Total sugars 10g  (added 0g) | Protein 7g | Fiber 5g | Sodium 493mg | Potassium 415mg.

Nutrition bonus: Vitamin C (179% daily value) | Vitamin A (67% dv).